Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material and Extract Preparation
2.2. Preparation of Beef Burgers
2.3. Lipid and Protein Oxidation Parameters
2.4. Untargeted Profiling by HRMS of Beef Burgers during Storage
2.5. Statistical Analysis
3. Results and Discussion
3.1. Phytochemical Profiling of the Elderberry Extract
3.2. Multivariate Statistical Discrimination of Beef Burgers during Storage
3.3. Effect of Elderberry Extract on Burger Lipid and Protein Oxidation during Storage
3.4. Pearson’s Correlation Coefficients
4. Conclusions
5. Patents
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Treatment | MDA_T0 | MDA_T5 | MDA_T13 | Sig. |
---|---|---|---|---|
CON | 1.328 ± 0.360 c,A | 2.354 ± 0.817 c,B | 4.868 ± 0.911 b,C | *** |
ERY | 0.357 ± 0.140 b,A | 2.224 ± 1.312 c,B | 5.393 ± 1.412 b,C | *** |
EE 2.5 | 0.391 ± 0.169 b,A | 1.056 ± 0.557 b,B | 2.570 ± 0.900 a,C | *** |
EE 5 | 0.060 ± 0.039 a,A | 0.326 ± 0.369 a,A | 2.029 ± 1.133 a,B | *** |
Sig. | *** | *** | *** | |
Treatment | Carbonyls_T0 | Carbonyls_T5 | Carbonyls_T13 | Sig. |
CON | 2.097 ± 0.206 b,A | 2.570 ± 0.264 b,B | 4.692 ± 0.733 b,C | *** |
ERY | 1.684 ± 0.436 a,A | 2.533 ± 0.372 b,B | 4.354 ± 0.738 b,C | *** |
EE 2.5 | 1.767 ± 0.412 a,A | 1.877 ± 0.265 a,A | 2.878 ± 0.474 a,B | *** |
EE 5 | 1.693 ± 0.353 a,A | 1.671 ± 0.173 a,A | 2.397 ± 0.306 a,B | *** |
Sig. | * | *** | *** |
Key VIP Marker | VIP Score | Class | LogFC (EE 2.5 vs. CON) | LogFC (EE 5 vs. CON) | LogFC (ERY vs. CON) |
---|---|---|---|---|---|
Glutathione | 1.05 | Amino acids, peptides, and analogues | 2.29 | 2.16 | −0.30 |
4-hydroxy-2-nonenal | 1.05 | Medium-Chain aldehydes | −1.31 | −2.18 | −0.04 |
2,6-dimethyl-5-heptenal | 1.06 | Medium-Chain aldehydes | −1.34 | −2.25 | −0.02 |
2,6-octadienal | 1.12 | Medium-Chain aldehydes | −1.32 | −1.90 | 0.49 |
9,10-epoxyoctadecanoic acid | 1.06 | Fatty Acyls | −0.47 | −0.54 | −0.12 |
(11R,12S,13S)-Epoxy-hydroxyoctadeca-cis-9-cis-15-dien-1-oic acid | 1.08 | Fatty Acyls | −1.24 | −1.24 | −0.06 |
12-Hydroxy-8,10-octadecadienoic acid | 1.12 | Fatty Acyls | −0.40 | −0.42 | 0.21 |
(9S,10E,12Z)-9-hydroperoxy-10,12-octadecadienoate | 1.13 | Fatty Acyls | −1.67 | −2.98 | 0.70 |
PE(16:1(9Z)/22:4(7Z,10Z,13Z,16Z)) | 1.32 | Glycerophospholipids | −0.15 | 1.10 | 0.37 |
(E)-5-Nonen-2-one | 1.03 | Carbonyl compounds | −0.33 | −0.37 | 0.18 |
(Z)-1,5-octadien-3-one | 1.09 | Carbonyl compounds | −0.80 | −1.03 | 0.22 |
Cholesterol | 1.05 | Steroids and derivatives | −0.89 | −1.38 | −0.05 |
VIP Marker Compound | MDA (TBARS Assay) | Carbonyls (Protein Oxidation) |
---|---|---|
MDA | - | 0.958 ** |
Carbonyls | 0.958 ** | - |
4-hydroxy-2-nonenal | 0.847 ** | 0.904 ** |
2,6-dimethyl-5-heptenal | 0.849 ** | 0.903 ** |
2,6-octadienal | 0.856 ** | 0.836 ** |
9,10-epoxyoctadecanoic acid | 0.791 ** | 0.907 ** |
(11R,12S,13S)-Epoxy-hydroxyoctadeca-cis-9-cis-15-dien-1-oic acid | 0.840 ** | 0.909 ** |
12-Hydroxy-8,10-octadecadienoic acid | 0.817 ** | 0.819 ** |
(9S,10E,12Z)-9-hydroperoxy-10,12-octadecadienoate | 0.737 * | 0.703 * |
(E)-5-Nonen-2-one | 0.762 ** | 0.756 ** |
(Z)-1,5-octadien-3-one | 0.865 ** | 0.877 ** |
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Rocchetti, G.; Becchi, P.P.; Lucini, L.; Cittadini, A.; Munekata, P.E.S.; Pateiro, M.; Domínguez, R.; Lorenzo, J.M. Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers. Antioxidants 2022, 11, 2130. https://doi.org/10.3390/antiox11112130
Rocchetti G, Becchi PP, Lucini L, Cittadini A, Munekata PES, Pateiro M, Domínguez R, Lorenzo JM. Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers. Antioxidants. 2022; 11(11):2130. https://doi.org/10.3390/antiox11112130
Chicago/Turabian StyleRocchetti, Gabriele, Pier Paolo Becchi, Luigi Lucini, Aurora Cittadini, Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, and José M. Lorenzo. 2022. "Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers" Antioxidants 11, no. 11: 2130. https://doi.org/10.3390/antiox11112130